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Today we are making capsicum potato sabzi and taste really delicious.
Let’s start with the procedure of making capsicum potato sabzi.
For this, cut the potatoes first.
We have taken 250 grams (4 medium size) potato.
We’ll peel and cut the potatoes.
Let’s peel the potatoes, first.
We have peeled the potatoes, wash them again thoroughly and then cut.
Cut potatoes making 8 pieces from each.
Keep the size of chunks medium.
The chunks should be too big or too small in size.
Preheat a pan for making sabzi and add 2 to 3 tbsp oil into it.
Allow the oil to heat sufficiently.
We have taken 1 green chilly, chop it finely.
Try using a kitchen scissor for chopping the chilly easily.
Oil is hot, reduce the flame and add ¾ tsp cumin seeds, 1 pinch asafoetida, ¼ tsp
turmeric powder, 1 tsp coriander powder and finely chopped green chilly to it.
Saute the masala for a while and add chopped potatoes to it.
Mix well.
If you prefer eating onions, then finely chop one onion and add after sautéing cumin seeds-asafoetida.
Roast the onions until they turn pinkish in color and then add rest of the spices and potatoes.
Cover and cook potatoes for 5 minutes.
Keep the flame low.
Meanwhile, let’s cut capsicum.
Remove the seeds and stalk from capsicum.
Cut capsicum in some big chunks.
We have washed and dried capsicum thoroughly.
We have chopped the capsicum, now check the potatoes.
Open the lid and stir nicely.
We are cooking potatoes first, as it takes time to cook potatoes whereas capsicum is cooked quickly.
We have stirred the potatoes after 5 minutes; cook them for another 2 to 3 minutes.
Meanwhile, cut the ginger as well.
3 minutes are over, stir the potatoes.
We have cooked the potatoes for 7 to 8 minutes; now add capsicum to the pan.
Add ¾ tsp salt or to taste and ¼ tsp red chilly powder.
If you prefer eating spicier then increase the quantity of red chilly.
Also, add 1 inch long ginger (finely chopped) and mix well.
We have mixed all the ingredients really well.
Now cover the sabzi and cook for 3 to 4 more minutes on low flame.
Meanwhile chop coriander leaves for the sabzi.
3 minutes are over, stir the sabzi, nicely.
It is really important to stir the sabzi at regular intervals, as the spices settle at the bottom and need to be mixed.
Cover again and cook for 2 more minutes.
We have also taken 1 tomato, chop it finely.
We have chopped the tomato and 2 minutes are over, stir the sabzi again.
Check the potatoes whether soft or not.
Potatoes and capsicum are cooked aptly.
Now add 1 chopped tomato to the sabzi and mix well.
Also add some green coriander as well.
We can add 1/3 tsp mango powder instead of tomato.
Add any kind of tarty flavor to the sabzi, once the sabzi is cooked.
If we add tarty ingredients while cooking, then the sabzi takes time to cook.
Cook for 2 more minutes on low flame.
2 minutes are over, check the sabzi now.
Stir nicely and you can also smell nice aroma coming from the sabzi.
Sabzi is ready, turn off the flame and take it out in a bowl.
Delectable and tempting capsicum-potato sabzi is ready.
Garnish with some green coriander.
Serve this tantalizing capsicum-potato sabzi with chapatti, parantha, naan or ice.
This much sabzi is sufficient for 3 to 4 members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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